To ¼ cup lukewarm water, add 1 tsp from the total quantity of brown sugar and the yeast . Mix it well with a fork / spoon, cover it with a lid and set aside to froth.
Mix all other ingredients in a large mixing bowl. Now add the frothy yeast mix. Mix well with a silicon or plastic scraper, initially you will get a very sticky and loose dough.
Place the dough in a lightly greased bowl, cover it with wet cloth and set aside for 30 minutes. This is the first proofing.
After 30 minutes, transfer the sticky dough to a lightly floured work counter. Gently knead the dough for 10 minutes. You can add the little flour if required, but not too much.
After 10 minutes of gentle kneading, dough will be smooth and flexible. Again, place the dough in a lightly greased bowl. Cover it with a wet cloth and let it rise at warm place until it’s doubled in size. Usually, it will take 45 minutes to 1 hour, depending upon the weather. This is the second proofing.
After 1 hour, take the dough out on the work table again and deflate it with your hands. Roll it up lightly into a log.
Place the log in lightly greased loaf pan (I used a 9 x 5 inch loaf pan). Cover the loaf pan with a wet cloth and let the dough rise for another 45 minutes at a warm place. This is the third proofing.
Just 10 minutes before the completion of the 3rd proofing, preheat the oven to 200 degree C.
Brush the loaf with milk or butter or egg wash before baking to get a nice golden crust on top. Bake in a preheated oven at 200 C for 40 to 45 minutes .
Remove the bread from the oven and turn it out onto a cooling rack. When the loaf is completely cooled, wrap it in a cling film or butter paper and store at room temperature. Be sure to slice the loaf only after complete cooling.